Greta’s Cannellini Salad with Mint
- 1 can (15 ounces) cannellini beans, well drained Add to list
- 3/4 cup finely diced red onion Add to list
- 3/4 cup coarsely chopped fresh mint leaves Add to list
- 3 tablespoons extra virgin olive oil Add to list
- 2 tablespoons freshly squeezed lemon juice Add to list
- 1/4 teaspoon sea salt Add to list
- 1/4 teaspoon freshly ground black pepper Add to list
Combine all the ingredients. Serve at once, in small bowls.
Recipe by, Private chef and cookbook author
Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.
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